|
|
|
|
|
|
Normande | |||
| creamy seafood sauce | |||
Provencal | |||
| with olive oil, garlic and tomatoes | |||
Bourguignonne | |||
| with red wine, bacon and onions | |||
Alsacienne | |||
| involving sauerkraut and pork | |||
Basquaise | |||
| typically with ham and tomatoes | |||
Sauces | |||
| In cooking, a sauce is a liquid served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as BĂ©chamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Sauces are an essential element in cuisines all over the world. | |||
Bordelaise | |||
| red wine based with shallots | |||
Fume | |||
| smoked | |||
Brule | |||
| burned | |||
Gratiné | |||
| with toasted cheese or crumb topping | |||